Pasta e Fagioli Recipe

Pasta e Fagioli, a staple of Italian cuisine, is the epitome of comfort food. This hearty dish combines tender pasta with rich, flavorful beans in a savory broth, embodying the simplicity and richness of traditional Italian cooking. Perfect for any season, it's a beloved classic in Italian households and trattorias alike. Enjoy this warm, nourishing bowl of Pasta e Fagioli and transport yourself to the heart of Italy with each spoonful.

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup ditalini pasta or other small pasta
• Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
2. Add the carrot and celery, and cook for another 5 minutes until they start to soften.
3. Stir in the cannellini beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat to low and let it simmer for about 10 minutes.
5. Add the pasta and cook until the pasta is al dente, about 10 minutes.
6. Adjust seasoning with salt and pepper. Serve hot, garnished with grated Parmesan and fresh parsley.

Enjoy this hearty and delicious Pasta e Fagioli with a slice of crusty bread!